Scallop Pancakes - Scallops a la Pepin

By kathryns

This unusual first course is always received well. It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon-size morsels, perfect for enjoying with drinks. Although these pancakes are delicious eaten right out of the skillet when the edges are crunchy and the centers soft, they are also tasty prepared ahead and reheated at serving time in a 450-degree oven for 4 to 5 minutes. serve them on a Boston lettuce salad as a first course for dinner or as a main dish for lunch.

Ingredients

• 1/4 pound Scallops
• 1/2 cup All purpose flour
• 1-1/3 cup Club soda
• 1/4 teaspoon Salt
• 1/4 teaspoon Baking powder
• 1/4 teaspoon Pepper
• 1 tablespoon Minced chives
• 3 tablespoons Veg oil

Details

Servings 12
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Place all ingredients except oil in food processor and mix well

Pour in bowel and mix in chives

Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a few minutes before serving.